Mexican Inspired Creamy Vegan Salad with Veggie Beef, Avocado and Vegan Sour Cream

I’ve been stuck eating the same things for breakfast and think I might not be eating enough in the early parts of the day. As a result, I eat larger amounts in the evening and this doesn’t seem too beneficial, especially since I do intense short work outs every day – I should be taking in more calories before my work out in order to fuel it. I’ve been eating muesli cereal and then I tend to wait hours before eating again. I’ve tried to break this habit by getting back into making salads – I forget how damn delicious salads can be. I’ve been making them every day for the past few days, and I just made this one for breakfast! Probably will have it for dinner too, along with some homemade cabbage soup. To people that think salads are boring/plain/unappetizing: You are not making them correctly! 🙂 They can kick ass.


Mexican Inspired Creamy Vegan Salad with Veggie Beef, Avocado and Vegan Sour Cream
  • large handful Alfalfa Sprouts (I used home grown! :))
  • large handful Baby Spinach
  • 1 Carrot, shredded
  • ½ cup Cabbage, shredded
  • 1 Tomato, chopped
  • 1 Avocado, sliced into small pieces
  • 1 Celery Stalk, finely chopped
  • 2-3 Black olives, chopped into small pieces
  • ½ cup Veggie Beef (I used Mexican flavour ground "beef" by Yves, but you can use any other brand like Smart Ground, TVP (textured vegetable protein or crumbled tofu, seitan, tempeh...etc and flavour with Mexican Seasoning*)
  • Handful of Thompson Raisins
  • Handful of (unsalted) Roasted sunflower seeds
  • 1 tbs Apple Cider Vinegar
  • Juice from 1 Lemon wedge
  • ¼ tsp Lemon Pepper
  • 1-2 tbs Nutritional Yeast
  • *You can make your own Mexican seasoning with chili peppers, garlic, onion, paprika, cumin, celery seed, oregano, cayenne and bay. Here is a Taco Seasoning Recipe.
Vegan Sour Cream Recipe (I made mine a bit spicy with some garlic!)
  • 1 package of firm silken tofu (Make sure it is silken!)
  • 1 tbs Extra Virgin Olive Oil
  • 4 tsp Lemon Juice
  • 2 tsp Apple Cider Vinegar
  • 1 tsp Maple Syrup/Honey/Sweetener
  • Couple pinches of Sea Salt
  • ¼ tsp Garlic Powder + Onion Powder (Optional)
  • ¼ tsp Cayenne (Optional)
Blend all the ingredients until fully blended and smooth. Keep in an air tight container and refrigerated.
  1. Get out a large bowl and add all of the ingredients. Toss well until everything is fully mixed. Pop into the fridge while you make the sour cream. You can eat this right away, but it is nice to let it sit for a while in the fridge so all the flavours mix together.

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  1. plant based diet recipes…

    […]Mexican Inspired Creamy Vegan Salad with Veggie Beef, Avocado and Vegan Sour Cream | Calm Mind Busy Body[…]…

  2. This looks absolutely amazing. I recently became vegan and have heard a lot about nutritional yeast. Where is the best place to find it? Also, are there pre-made vegan sour creams that you could recommend?

  3. Hey Audrey – Congrats on becoming a vegan :o) Nutritional yeast is amazingly versatile – The “health/organic” section of some grocery stores will carry nutritional yeast. Not sure where you are located, but definitely carries it, and if you are in Canada, also carries it. If you know of a grocery store that carries more than just the “bare essentials”, try asking someone who works there if they carry it. If they don’t, you can try asking them if they can start stocking it. Bulk health stores should have it too. I haven’t tried this, but the brand “Tofutti” makes premade vegan Cream Cheese and sour cream called “Sour Supreme”. It is really fast to make your own though, and is probably cheaper. 🙂 Let me know if you have any more questions and I’ll do my best to help. Cheers! –Clare

  4. […] *What would have made these go from great to amazing would be if I had the ingredients to make vegan sour cream. Next time, I guess. Super Fast Side […]

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